David's Daily Dish: To rescue your rusted cast-iron cookware you need to go back to the beginning (with recipe)

You can rescue your mistreated cast-iron cookware with a little TLC and a good measure of elbow grease. (Press-Register file photo)

When one person calls or emails me about a food-related question I don’t think anything of it.

It happens a lot and your working boy is delighted that you turn to him with you vexing food queries.

But when more than one person reaches out to me with the same kitchen conundrum, I see that as a trend. It may be merely a coincidence but in my puny mind it is a weary world desperately seeking answers.

This week, for instance, my virtual in box was brimming with requests for readers seeking input into how to best re-invigorate or even save their heirloom cast-iron cookware. OK, by “brimming” I mean two inquires, but you get the point.

Both inquiries were pretty much the same: The readers had recently discovered that their stock of cast-iron cookware had become rusted, pitted and desperate need of some TLC. What, they wanted to know, is the best way to rescue their valuable iron cooking tools.

First off, I reassured them that they had, indeed, come to the right place.

My devotion to cast-iron cookery is legendary and well documented. I’ve told the story often that when I decided to leave home at a tender age to seek my fame and fortune in the vineyards of good journalism my sainted mother gifted me a couple of things that she was confident would ensure her baby boy would never starve.

She gave me a three-quart pot with a good-fitting lid and a small, black cast-iron skillet. Between those two implements I could just about rule the culinary world. In the pot I could heat up a can of soup or boil water and in the skillet I could fry bacon; I left home confident that I would not starve.

I still have both vessels.

Over the years I’ve learned that it is very easy to mess up a cast-iron skillet. Neglect, misuse or simple stupidity on my part resulted in my having to learn the hard way how to resuscitate this valuable cooking tool.

Treated properly cast-iron will outlast your or just about anybody else in your immediate family. It will only get better, too.

OK, let’s start with the basics, the cleaning. Repeat after me: No scouring pads and no abrasive powders should ever be allowed in the same room with a cast-iron pot. Nothing stronger than a cloth dish towel or sponge with mild dishwashing soap should be used.

It ought to be noted that some old-style purists won't even use soap. They use warm water and a stiff brush to remove any food bits.

After washing it is also good to dry their cast-iron on the stove over low heat to ensure that no stray water drops are left to cause rust.

If necessary, apply a thin coating of oil to the skillet or pot and dry before storing. It ought to be good to go.

Now, as to how best rescue rusty, pitted and scarred cookware that requires a bit of work and perseverance. But take heart, it can be done.

The first step is to remove any excess rust; this may take a little elbow grease. Sharp-eyed readers will not that I’m about to contradict myself, but this is the only time that you may use a metal scouring pad on a cast-iron surface. Use it to remove as much rust as you can and then throw it away, never to get it close to the pots again.

Once all the rust is gone, you may then proceed with the seasoning process.

Let’s back up. Back in the day when you purchased a piece of cast-iron cookware the first thing you did after you got it home was to season it. That is the first step in a lifetime of good cooking from your step but it was a step that we all had to take.

Seasoning is the act of applying a thin coat of oil to the pan to seal the porous surface. After you use it a few thousand times it will develop a slick, shiny coating with a natural nonstick surface that is developed over a lifetime of cooking.

Nowadays, you can skip that first step altogether. Thanks to the good folks at Lodge Manufacturing, cast-iron cookware comes pre-seasoned. In short, by using a proprietary process they make them ready to use from day one.

But, God forbid, you do something stupid and allow your grandma’s favorite skillet to become rusted, and then you will need to re-season it like we used to do in the old days.

Coat inside and out with shortening or cooking oil and place upside down in a 350-degree oven for about an hour. Turn off the oven and allow the skillet to cool in the oven. Repeat as needed. (Don’t put too much oil, it will make the coating sticky; just put enough to cover.)

Old folks (me) recommend that the first several times you use your skillet, fry some chicken or bacon to help speed up the seasoning process.

And avoid cooking acidic foods (like tomatoes) until you are sure your skillet is thoroughly seasoned.

Then you can enjoy your iron for a long, long time. And now that you have a newly renewed piece of equipment, let’s cook something. Here’s a recipe from the folks at Lodge Manufacturing, makers of the best cast-iron cookware I’ve ever found.

Pineapple-Coconut Upside-Down Cake

Makes 6 servings

Topping:

6 tablespoons unsalted butter

¾ cup packed light brown sugar

1 can sliced pineapple

Batter:

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 tablespoon coconut-flavored rum

1½ cups all-purpose flour

1½ teaspoons ground cardamom

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsweetened pineapple juice

¼ cup coconut flakes, plus ¼ cup toasted (for garnish)

Preheat oven to 350 degrees.

For the topping, melt the butter in a well-seasoned 9-inch cast-iron skillet over medium-high heat. Add the brown sugar and melt, stirring constantly, until bubbling, about 6 minutes. Remove from heat; add pineapple rings in one even layer, and set aside.

For the batter, beat the butter in a large bowl with an electric mixer until light and fluffy. Add the sugar and beat until creamy. Add the eggs, one at a time, beating well after each addition. Add ¼ cup coconut flakes and stir in thoroughly.

Beat in vanilla and coconut rum. In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended. Add the pineapple juice and beat on low to incorporate, add remaining flour mixture, beating until just incorporated.

Spoon the batter over the pineapple, smoothing the top evenly. Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes. To remove from the skillet, run a sharp knife around the edge to release the sides.

Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.

Drizzle the cake with additional coconut rum, top with toasted coconut flakes, and serve.